Nigara Mizu-Honyaki Aogami #2 "Mount Fuji" 300mm Yanagiba

This exceptional knife features a stunning "Mount Fuji" decoration on the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. The Mizu-Honyaki construction method enhances these qualities, creating a hard, sharp edge that is ideal for slicing through larger cuts of fish and meat. This knife is made by a few skilled artisans in Japan who still practice this ancient method. 

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
• Knife Type: Yanagiba
• Blade
• Construction: Mizu-Honyaki
• Grind: Single Bevel (Right-handed)
• Steel Type: Aogami #2 (Blue #2)
• Hardness: 63-64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Ripple Finish (Mount Fuji)
• Blade Length (heel-to-tip): 290mm (11.4")
• Blade Height (at heel): 40mm
• Spine Thickness
• Above heel: 4.4mm
• Middle: 3.6mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa: Violet Pakka Wood
• Length: 146mm
• Overall Length: 450mm
• Weight: 246g (8.68oz)

About Nigara Hamono 二唐刃物

With 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.